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Old 06-02-2014, 04:28 PM   #1
Charski
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Char's Bread & Butter Pickled Jalapenos

2 pounds fresh jalapeno peppers
1 large onion
4 cups Splenda or other sweetener of your choice, equivalent to 4 cups sugar
2 cups white vinegar
1/2 cup cider vinegar
1 tablespoons plus 1 teaspoon coarse un-iodized salt (sea salt or pickling salt)
2 teaspoons whole yellow mustard seeds
1 teaspoon whole celery seeds
1 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 to 1/2 teaspoon red pepper flakes (optional but adds nice flavor)

Cut the tops off the peppers, then slice into rounds about 1/2" thick. Wear disposable latex gloves during this step - keeps you from rubbing capsaicin into your eyes by accident!

Cut off both ends of the onion, and peel. Cut onion in half at the equator, then cut each half in half again from top to bottom, then cut each quarter into slices from top to bottom so you have nice wedge-shaped pieces.

Add the vinegars to a 6 quart pot. Add sweetener and all the spices, stir well to distribute. Bring to a boil.

Add onion pieces to boiling liquid, stir well, then add all the pepper slices and stir again. Bring back to a boil, then cook about 7 minutes, stirring occasionally, til the onions are translucent and the pepper slices turn from bright green to a dull green throughout.

If you're going to can this, follow proper water bath canning procedures.

If you're NOT going to can, let peppers cool to room temp, then store in a glass jar in the refrigerator. The turmeric will stain plastic so be aware of that when choosing stirring and storing utensils.

This is EXCELLENT alongside any grilled meats, ham, pork chops, whatever you like. Also great chopped up and added to tuna or chicken salad. Cooking the peppers mellows out most of the heat so you're left with a spicy pickle!

Makes about a quart of pickles.

This recipe was adapted from the bread & butter pickles recipe that Carolyn posted, which is also delicious!
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Old 06-02-2014, 07:38 PM   #2
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They sound delicious!
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Old 06-03-2014, 04:13 AM   #3
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We will definitely try this. We fell in love with hot pepper jelly and this has a lot of the same flavor profile.
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Old 06-03-2014, 07:30 AM   #4
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How spicy are they?
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Old 06-03-2014, 09:59 AM   #5
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I just made a half batch of these. I tasted one and my mouth is on fire!!! They're wonderful but I got some super HOT jalapenos! Sometimes they have very little heat but this wasn't one of those times, LOL.
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Old 06-03-2014, 11:19 AM   #6
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Oh gosh, LindaSue! Have some sour cream!

I guess these two bags of peppers I bought weren't very hot at all then cuz these are VERY mild pickles.

I would've said they're not that spicy but they CAN be - so maybe taste test the jalapenos first - if they're really hot, you might consider seeding and deveining them!
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Old 06-04-2014, 05:10 AM   #7
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My husband raved about how good they are but he agreed that they're a bit too hot. They're not quite as hot when I scrape out the seeds before eating. I never thought to taste the jalapenos ahead of time because they're usually not hot at all. When I used to make homemade salsa, I always threw in a couple of serrano chiles to boost the heat because the jalapenos were usually so wimpy.
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Old 06-04-2014, 05:12 AM   #8
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Here's my photo:

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Old 06-04-2014, 07:43 AM   #9
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Yup, looks right!

Sorry you got such a hot batch. I think there was maybe one hot pepper in the 2 pounds I bought, as every now and then one of us gets a hot slice.

Glad your husband likes them! So does mine - he wants them ALL the time now!

BTW I have to credit my DH for this idea. We used to buy jarred bread & butter jalapenos but quit when we started LC because they were full of sugar, of course.

When I made Carolyn's Bread & Butter Pickles recipe with the small Persian cucumbers from Costco, DH said, "You need to try this with jalapenos!" and he was right - we like them even BETTER than the cucumber version!
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Last edited by Charski; 06-04-2014 at 07:57 AM..
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Old 06-04-2014, 10:20 PM   #10
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LindaSue - I see you posted my recipe on your website! That's an honor!
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Old 06-05-2014, 05:25 AM   #11
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I hope you don't mind, Charski. I keep catching my husband in the kitchen snacking on them. They really are painfully delicious, LOL.
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Old 06-05-2014, 07:52 AM   #12
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NO, I don't mind AT ALL! I'm tickled!

AND it tickles me too, that your DH is sneaking a snack from those. We love them too. Hopefully your next batch won't be so stingingly hot!
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Old 06-09-2014, 03:03 PM   #13
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Did I mention how good these are? They're so good that we've almost finished the half batch that I made last Tuesday. I'm going to buy at least a pound of jalapenos tomorrow and make some more. I also think I'm getting used to the heat because they aren't quite as painful to eat anymore. We also love the pickled onions in there.
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Old 06-09-2014, 05:08 PM   #14
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Oh yay! I just made a big batch, 2 pounds of jalapenos, and canned them. I got two pint jars and four half-pint jars.

These jalapenos are definitely hotter than the first batch but dang, they're still so good. I just don't eat as many at once!

I'm so glad you and your DH like them!
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Old 08-10-2014, 06:10 PM   #15
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An update - I've now been using the large jar of pickled jalapenos from Costco - drain it well, then just add the hot bread & butter pickling liquid to the jar, filling it. You made need to double the recipe, depending on the size jar you use.

Also did this with the baby dill gherkins - drained off the brine and filled with the B n B liquid.

If you do either of these, best to let them sit in the fridge a good week or so to let the B n B soak into the veggies. These have a very slightly different flavor, due no doubt to the veggies having been in the dill juice, but we both really like them and it's dead easy to do!
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Old 02-16-2015, 12:10 PM   #16
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Here's another little update!

I have been buying the rajas de jalapeno (jalapenos cut into strips instead of rings) in the can - they're definitely milder because they've pretty much been deseeded before they were pickled and canned.

I drain off the canned liquid, and save it. Then make up the bread & butter liquid, put the peppers into a jar and pour the hot liquid over. Put on the lid, let sit out til room temp, then store in the fridge, unless you're canning them. Then follow safe canning procedures.

As for the drained off juice - DH has been slicing onions into wedges, put into a jar, heat up the liquid from the jalapenos and put that over the onion wedges. He loves them any time he doesn't want the B & B flavor!
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Old 02-17-2015, 05:31 AM   #17
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Charski, don't they end up too soft using canned ones? I really like the slight crunch of the fresh ones and get bummed when the occasional batch comes out too soft.

By the way, I've had at least one jar of them in my fridge ever since the very first time I made them. I eat some just about every day!
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Old 02-17-2015, 09:11 AM   #18
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They are softer, Linda Sue, but we like them fine that way. I know what you mean about the crunch though - but being somewhat lazy - it's easier to start with the already-prepped ones! LOL!

My Dad eats them every day as a "treat" - one slice of pepper and one slice of onion and a cube of cheese. He lets me know when his jar is getting low!

I recently discovered that the bread & butter flavored jalapenos go GREAT on top of chili - I wouldn't have normally thought those flavors were complementary but they sure are. Glad you and your DH enjoy them too!
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Old 03-16-2015, 11:16 AM   #19
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I made these yesterday (finally).
I didn't have the cloves or allspice, but they still turned out delicious with a bit of a kick to them.
These remind me of fire and ice pickles...I only made them once years ago, but they were delicious too.
I got about 1 1/2 quarts out of this recipe.
Thanks, Char.
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Old 03-16-2015, 01:27 PM   #20
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You're welcome, Nigel!

We've been saving the juice from the pickles and using it as part of our homemade mustard recipe. OH MAN is it good stuff!
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Old 03-16-2015, 02:59 PM   #21
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Homemade mustard?! Do tell, Char!
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Old 03-16-2015, 03:46 PM   #22
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Quote:
Originally Posted by Tweaker Geek View Post
Homemade mustard?! Do tell, Char!
It's so easy! Here is the basic recipe:

Char's Homemade Yellow Mustard

1/2 cup yellow mustard seeds
3/4 cup apple cider vinegar
1/3 cup water
1/2 tsp salt
1 tsp turmeric
1 dash ground allspice

1. Soak the mustard seeds in the vinegar and water. Cover and let sit for 2 days at room temperature.
2. Add salt, honey, turmeric and allspice to mustard seed mixture. Process with blender or food processor to desired consistency, adding more water if necessary.
3. Put mustard in clean jar or other non-reactive container. Cover and let sit for a week at room temperature to mellow the taste. Mustard can be aged longer for a milder taste.
4. Refrigerate mustard to halt the mellowing and preserve it. Mustard should keep for several months refrigerated.

Servings: 32 (serving size 1 tbsp)

Nutrition Facts
Nutrition (per serving): 16 calories, 7 calories from fat, <1g total fat, 0mg cholesterol, 36.6mg sodium, 26.9mg potassium, 1.9g carbohydrates, <1g fiber, <1g sugar, <1g protein, 15.2mg calcium, <1g saturated fat.


This batch, we used about 1/4 cup of leftover bread & butter jalapeno juice from the pickles, and filled up to 1/3 cup mark with beer.

We also used beer to thin the mustard out to the consistency we wanted, after it was blended up in the Vitamix. I keep adding liquid, a little at a time, til it's about the consistency of French's mustard.

You can use water though instead of beer, but the bread & butter jalapeno juice adds a perfect amount of spice and sweetness to the mustard.
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Old 03-16-2015, 04:02 PM   #23
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Ooops, too late to edit, original recipe called for honey which I omitted. So where the instructions say to add the honey - don't!
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Old 03-17-2015, 11:32 AM   #24
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Thanks for the homemade mustard recipe. I'm adding that to my "to do" list.
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Old 03-17-2015, 11:34 AM   #25
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I read the recipe and directions three times looking for honey in the ingredients ... thought I'll just ask Char about that and lo and behold you'd already answered it. I have this bad habit of reading a post and not looking ahead for any corrections.

Thanks for the recipe, Char, I will give it a try soon.

Happy St. Pat's Day! Today everybody's Irish!
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Old 03-23-2015, 08:11 PM   #26
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My goodness you are all such good cooks. You go to the trouble that it
takes (with love) to have fabulous food. Proud to know all of you.

Char the jalapeno BB pickles sound delish. I will de-seed them, have sissy
mouth and tongue. Jay is leather mouth lol. Thanks all of you.
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Old 10-12-2015, 02:25 PM   #27
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Char, I am back for awhile. I have to loose 10 lbs in 10 days for an insurance physical, so I am on Induction, but will make this even when not on low carb. Love me some hot things. And, whether low carbing or not, I always make your Cranberry Jalapeno sauce. Thanks for all your ideas.
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Old 10-12-2015, 02:42 PM   #28
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Julie, - good to see you my friend, and thanks for your sweet words!
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Old 10-13-2015, 02:21 PM   #29
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I always save the pickle juice from the sugar-free pickles we buy. Sometime we slice up fresh jalapenos and put them in it, sometimes we thinly slice a cucumber and let it sit in the juice a few days for some nice bread & butter pickles, and sometimes I drain a can of sliced beets (not pickled) and let them sit in it for a few days. We just finished a jar of pepperoncini, and plan to put some fresh jalapenos in that juice. Jalapeno anything sounds good now. Never throw out good pickle juice if you can find a use for it!
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Old 10-13-2015, 03:33 PM   #30
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DH loves onions, cut into wedges, in the pepperoncini vinegar. We do like you - we reuse it at least once, if not more.

When it's been used once or twice, we then use it when we make our homemade mustard! Boy is it good!
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